Nutritional Facts

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt, pie spice and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Cover and let rest for 10 minutes. Shape into a 14-in. x 10-in. rectangle and place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.

Sprinkle with cranberries and brown sugar. Bake at 400° for 10-15 minutes or until golden brown. Remove to a wire rack.Yield: 1 loaf (12 pieces).

Originally published as Cranberry Focaccia in Taste of Home's Holiday & Celebrations Cookbook
Annual 2011, p111